SUNSHINE CHINESE RESTAURANT

3 findings recorded on Sep 29, 2026.

1. Inspector observationItem 6-1D ↗

   Time as a public health control

   Observed multiple time/temperature control for safety foods on 4-hour time control not discarded after the 4 hour time period. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or…

   Inspector’s full note

   Inspection item: Inspection item 6-1D

   Code .04(6)(i)

   Observed multiple time/temperature control for safety foods on 4-hour time control not discarded after the 4 hour time period. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: PIC (Person in Charge) discarded the food items.

   Official report · Item 6-1D ↗

   Correction status not recorded

2. Inspector observationItem 10D ↗

   Food labeling and containers

   Observed multiple in-use containers of sauces and seasonings removed from the original packaging not labeled with the common name. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Employee labeled the containers of sauces and seasonings.

   Inspector’s full note

   Inspection item: Inspection item 10D

   Code .04(4)(d)

   Observed multiple in-use containers of sauces and seasonings removed from the original packaging not labeled with the common name. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Employee labeled the containers of sauces and seasonings.

   Official report · Item 10D ↗

   Correction status not recorded

3. Inspector observationItem 15A ↗

   Equipment design and condition

   Observed dishwashing machine unable to sanitize dishes with an adequate concentration of chlorine sanitizer. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

   Inspector’s full note

   Inspection item: Inspection item 15A

   Code .05(6)(a)

   Observed dishwashing machine unable to sanitize dishes with an adequate concentration of chlorine sanitizer. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

   Official report · Item 15A ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.